Haddock with a Parsley Sauce
Source of Recipe
Marla
List of Ingredients
Serves 4
Ingredients:
4 fillets of haddock or cod, skinned and boned
Batter:
200g /8oz Plain flour
A pinch of salt
10g/ 3/8oz Yeast
250ml/ 1/2pt milk and water mixed
Recipe
Method:
1. Sift the flour and salt into a basin.
2. Dissolve the yeast in a little of the milk.
3. Make a well in the flour and add the yeast and the liquid.
4. Gradually incorporate the flour and beat to a smooth mixture. Allow to rest for at least an hour before using.
5. Turn on the fryer and have the temp at 180 degrees C, when the temp has reached then flour the fillets of fish and then put them into the batter and into the fryer, making sure you put them in away from you so then you don't get fat splashing you, and don't put your fingers in because I know alot of people who have done it by accident.
6. Cook them until they are golden brown and if you have a few to do then put the ones that you have done into the oven to stay warm.
7. Serve with the sauce and some vegetables.
Parsley sauce:
Ingredients:
2 oz Margarine
2 oz Plain flour, sieved
1 pt Milk
Salt & pepper, seasoning
A few drops of lemon juice
A handful of fresh parsley (fresh is better but if you don't have any then dried will do fine)
Method:
1. Melt marg in a pan.
2. Mix in the flour, to make a roux (a sandy texture)
3. Mix in the milk a bit at a time until the sauce has gone into a smooth texture, season.
4. Put the white sauce through a sieve to get rid of all the lumps and then put some greaseproof paper on top to stop a skin forming on top of the sauce.
5. When you are ready to serve just warm it up, if needed, add more milk and then add the lemon juice and the parsley, serve.
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